Red Lentil Coconut Curry

This recipe is from Mealime

Full ingredient list

2 avocados

16 fl oz chicken or vegetable broth

1 small bunch cilantro

1 (13.5 fl oz) can coconut milk

2 (14.5 oz) cans diced tomatoes

4 cloves garlic

2 (1 inch) pieces ginger root

2 jalapeño peppers

2 red bell peppers

1/2 medium red onion

1 tsp curry powder

2 Tbs extra virgin olive oil

1 cup red lentils, dried

1 tsp salt

Instructions:

1

Wash and dry the fresh produce.

2 (1 inch) pieces ginger root

2 jalapeño peppers

2 red bell peppers

2 avocados

1 small bunch cilantro

2

Heat a large pot over medium heat.

3

Peel and mince the garlic and red onion. Peel and mince or grate the ginger.

4 cloves garlic

½ medium red onion

4

Once the pot is hot, add oil and swirl to coat the bottom.

2 tbsp extra virgin olive oil

5

Add the garlic, onion, and ginger to the pot and cook, stirring occasionally, 2-3 minutes.

6

Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

7

Small dice the bell peppers. Add the jalapeños, bell peppers, curry powder, and salt to the pot. Cook, stirring occasionally, 2-3 minutes.

1 tsp curry powder

1 tsp salt

8

Add the diced tomatoes, coconut milk, and broth to the pot. Stir and bring to a boil over high heat, then add the red lentils. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, 22-25 minutes.

2 (14.5 oz) cans diced tomatoes

1 (13.5 fl oz) can coconut milk

16 fl oz (2 cups) chicken or vegetable broth

1 cup red lentils

9

Meanwhile, halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.

10

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

11

To serve, divide the lentil curry between bowls; top with sliced avocado and minced cilantro. Enjoy!